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Whiting, with Shrimps

Take three whiting, clean and skin them, divide them into fillets by cutting down the fish on each side from head to tail, and taking the flesh off close to the bones; each is to be again divided, giving twelve pieces. Season with salt and cayenne, brush over with warm butter, and roll up. Let them lie close together on a tin, with a little white wine and a glass of French vinegar. Boil the bones down for stock, strain it, and add a little of it to the fish; then cover with buttered paper, and bake for ten to twelve minutes in a good oven. Dish the fish, add the rest of the stock to the gravy in the tin, put in a tea-spoonful of brown roux, and boil up. Season to taste, then stir in a pint of freshly-shelled shrimps. When hot through, pour the sauce into the centre of the dish, the whiting forming an outer circle.